Mushroom Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — and this beef version delivers serious smoky, spiced flavor without a single questionable ingredient. The seasoning blend of smoked paprika, garlic, onion, and a touch of cayenne gives every bite that bold, savory punch you'd expect from a gas station classic, only infinitely better. Ground beef gets mixed with curing salt and a handful of pantry spices, then stuffed into collagen casings and either smoked low and slow or finished in the oven — both methods produce firm, snappy sticks with a deep, satisfying chew. Because the whole recipe is built from straightforward meat and spices, there's nothing lurking in the ingredient list that could trip up anyone avoiding fungi or fungal-derived additives. Store-bought meat snacks can be a minefield of fillers and flavor enhancers, so making your own puts you completely in control. The overnight cure is the real secret here — it gives the curing salt time to work through the meat and lets all those spices meld into something that tastes like it came from a proper smokehouse.
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Learn more →Ingredients
12 servings
- 2 lb ground beef (80/20)
- 1 tsp curing salt (prague powder #1)
- 1 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper (optional)
- 2 tbsp cold water
- 12 collagen casings (19mm), soaked per package directions
Instructions
- 1
In a large mixing bowl, combine the ground beef, curing salt, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, mustard powder, red pepper flakes, and cayenne (if using). Add the cold water. Mix with your hands or a stand mixer fitted with the paddle attachment on low speed for 2–3 minutes, until the mixture is tacky and holds together when pressed between your fingers.
- 2
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the curing salt to work through the meat and the flavors to develop.
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